Description
Enjoy a refreshing Thai chicken salad, bursting with vibrant flavors, crunchy veggies, and a zesty dressing. Perfect for light meals or summer gatherings!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 600g)
- 2 cups mixed bell peppers, sliced
- 1 cup carrots, shredded
- 1 cup cucumber, diced
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- Juice of 2 limes (about ¼ cup)
- 2 tbsp fish sauce
- 3 tbsp creamy peanut butter
- 1 tbsp sriracha sauce (adjust to taste)
- 2 tbsp honey or brown sugar
- 2 tbsp low-sodium soy sauce
- Optional: 1 cup cooked rice noodles
Instructions
- 1. Cook the Chicken: Bring a pot of water to a boil. Add chicken breasts and simmer for 15 minutes until fully cooked. Remove and let cool.
- 2. Shred the Chicken: Once cooled, shred the chicken using two forks.
- 3. Prepare the Veggies: Chop bell peppers, carrots, and cucumbers into desired sizes.
- 4. Mix the Dressing: In a bowl, whisk together lime juice, fish sauce, peanut butter, honey or brown sugar, soy sauce, and sriracha until smooth.
- 5. Combine: In a large bowl, mix shredded chicken with chopped veggies and pour dressing over. Toss well to coat.
- 6. Serve: Plate your salad and add crushed peanuts on top if desired. Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg